|Butter||3 Tablespoon (50 Milliliter)|
|Onion||1 , sliced|
|Carrot||1 , sliced|
|Garlic||1 Clove (5 gm), minced|
|Chicken stock||4 Cup (64 tbs) (1 Liter)|
|Broccoli||500 Gram, chopped (1 Pound)|
|Light cream||1 Cup (16 tbs) (250 Milliliter)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
In saucepan, melt butter over medium heat; cook onion, carrot and garlic for 5 minutes.
Stir in stock and bring to boil; add broccoli.
Reduce heat and simmer, covered, until broccoli is tender, 15 to 20 minutes.
In blender or food processor, puree soup in batches and transfer to glass bowl.
Stir in cream; season with salt and pepper to taste.
Cover and refrigerate for at least 4 hours or until chilled.
Sprinkle with parsley just before serving.